Crispy Quinoa Cakes
Crispy Quinoa Cakes could be just the lacto ovo vegetarian recipe you've been looking for. For $1.39 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 195 calories, 9g of protein, and 9g of fat. This recipe from Vegetarian Times requires cooked quinoa, salt, nuts, and sun-dried tomatoes. This recipe is liked by 14833 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 99%, this dish is awesome. Users who liked this recipe also liked Crispy Quinoa Cakes with Roasted Red Pepper Cashew Cream, Crispy Quinoa Cakes (Vegan, Gluten-Free, Nut-Free), and Crispy Corn Cakes.
Servings: 6
Ingredients:
1 ½ cups cooked quinoa
1 large egg
2 oz. crumbled feta cheese, optional
2 Tbs. all-purpose flour
1 Tbs. chopped fresh parsley or cilantro
1 clove garlic, minced (1 tsp.)
1 ½ Tbs. tahini or nut butter
¼ cup chopped nuts, optional
2 Tbs. finely diced onion
1 ½ tsp. red or white wine vinegar
½ tsp. salt
½ 10-oz. pkg. frozen spinach, thawed and squeezed dry
¼ cup chopped sun-dried tomatoes
½ cup finely grated sweet potato
Equipment:
baking sheet
oven
bowl
Cooking instruction summary:
Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
Step by step:
1. Preheat oven to 400°F. Coat baking sheet with cooking spray.
2. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands.
3. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
Nutrition Information:
covered percent of daily need
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